Gudeg originally come from the ancient city of Jogjakarta, the capital of Javanese Kingdom Jogjakarta.
Yogyakarta is possibly called "Big Jackfruit" because of the well-known gudeg. Gudeg becomes a main menu for those who visit Java Island. Gori (young jackfruit) is cooked together with coconut milk and many spices for hours. After it is done, the gori will taste sweet. Gudeg is usually served with hot krecek (cow skin), telur pindang (egg), tahu and tempe bacem (soya cake), ayam opor or bacem (chicken), and areh gurih (coconut milk dressing) that give special sensation when you eat it.Gudeg Jogja - Yogyakarta Jackfruit Stew
Author: Daily Cooking Quest
Prep time: 30 mins Cook time: 5 hours Total time: 5 hours 30 mins
Serves: 8
Ingredients :
Instructions
Place bay leaves, lime leaves, galangal, lemongrass, tea bag, salt, palm sugar, and spice paste into a soup pot. If you have a claypot big enough to cook this, it will be even better.
Add jackfruit into the pot. Pour coconut milk into the pot, making sure that everything is submerged, bring to a boil.
Reduce heat, add hard boiled eggs (if using), and simmer on the lowest heat setting possible until all liquid is fully absorbed by the jackfruit and eggs. Stir every 30 minutes or so. This process should take about 4 to 5 hours.
Turn off heat, adjust seasoning as needed, some people really like their gudeg to be on the sweet side. Remove all the leaves. Transfer to a serving plate and serve warm or at room temperature
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